Ingredients
1 pound fresh baby carrots3 cups cubed red potatoes1 package (14 ounces) frozen pearl onions, thawed2 celery ribs, thinly sliced6 bone-in chicken breast halves (10 ounces each), skin removed1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup water1/2 cup lemon juice1 teaspoon dried parsley flakes1 teaspoon dried thyme1/2 teaspoon pepper1/4 teaspoon salt
Preparation
In a 5- or 6-qt. slow cooker, combine the carrots, potatoes, onions and celery. Top with chicken.
Combine the soup, water, lemon juice, parsley, thyme, pepper and salt; pour over chicken and vegetables. Cover and cook on low for 8-9 hours or until chicken and vegetables are tender.
